Drain both the olives and anchovies. Stuff one anchovy fillet into each olive, place onto a kitchen paper lined plate.

Into a bowl, add the mayonnaise and wholegrain mustard. Mix together, taste and season with guindilla chilli brine, set aside.

Crack the eggs into a bowl, whisk together. Pour the breadcrumbs and flour into two separate bowls.

Take each olive and toss through the flour, then dip into the egg and coat with breadcrumbs, back into the egg and once more into the breadcrumbs. Continue until all the olives have been breaded. Place onto a clean, dry plate.

Pour the oil into a saucepan, making sure it doesn’t fill it more than halfway up. Place on medium-high heat. Once it reaches about 180°C (test by dipping the edge of the olive into the oil, it should bubble), start frying the olives in batches, until golden and crispy.

Onto cocktail sticks, thread the top of a Guindilla chilli, followed by a fried olive, and the bottom of the Guindilla chilli, so the olive is encased on both sides. Enjoy with some chilled sherry.